DULCEY HAZELNUT BROWN BUTTER CARAMEL TRAVEL CAKE

Published on June 23, 2026

Category :

Cakes

Difficulty :

High

INGREDIENTS

An original recipe by L’École Valrhona North America Pastry Chef Guillaume Roesz

Caramel Cake

120g sugar
80g cream
20g unsalted butter
50g egg
50g all-purpose flour (can substitute gluten-free flour)
1g baking powder
1 pinch Fleur de Sel

Dulcey 32% Ganache

95g water
5g corn flour
95g Dulcey 32% Blond Chocolate

Hazelnut Dacquoise

15g all-purpose flour (can substitute gluten-free flour)
80g hazelnut flour
25g confectioners’ sugar
110g egg whites
50g sugar
10g crushed hazelnuts

INSTRUCTIONS

CARAMEL CAKE:

To make the brown butter, heat the butter in a saucepan over medium heat until it turns golden-brown and develops a nutty aroma. Be careful as it can burn quickly. Filter the brown butter through a sieve. You will end up with about 15 grams of brown butter.
To make the caramel, warm the cream and the brown butter in a pot. In another pot, make a dry caramel with the sugar. Deglaze the caramel with the warm cream and butter mixture. Let the caramel cool to about 95°F (35°C).
Beat the egg in a medium bowl. Add the cooled caramel and whisk until smooth. Sift in the flour and baking powder with the Fleur de Sel. Mix until just combined. Pour the batter into a container, cover with plastic wrap, and let it rest in the fridge overnight.

Dulcey 32% ganache:

Partially melt the Dulcey 32%over a bain-marie. In another saucepan, mix the water and the corn flour and bring to boil. Pour a third of the hot water mixture over the partially melted Dulcey 32%.
Make an emulsion using a spatula to avoid forming air bubbles. You’re looking for a smooth, shiny and elastic texture. Add the remainder of the hot liquid in two or three additions. Immediately pour the Dulcey 32% ganache into a 14 cm ring covered with plastic wrap. A silicon mold works too.
Let crystallize in the fridge for at least 4 hours, and then freeze.

BAKE THE CARAMEL CAKE:

Pour the Caramel Cake mixture in a 16 cm ring covered with aluminum foil. Bake at 302°F (150°C) for 15 minutes.* Allow the cake to cool.

HAZELNUT DACQUOISE:

Mix the flour, hazelnut flour and confectioners’ sugar in a bowl. Whip the egg whites and add the sugar in few additions to until you get soft peaks. Carefully, add the dry ingredients into the whipped egg whites.

*Chef’s note: *Note that bake time and temperature may vary, depending on your oven.

ASSEMBLY & FINISHING

Cut a piping bag in a St-Honoré nozzle shape. Pipe some of the dacquoise around the edge of the baked cake and in the center of the cake, and then spread with a spoon or spatula. Place the frozen Dulcey ganache in the center. Pipe some of the dacquoise around the edge of the ganache and on the top of it. Spread with a spoon (or spatula). Pipe the rest of the dacquoise in your desired fashion.
Sprinkle the crushed hazelnuts and some confectioners’ sugar over the top of the dacquoise. Bake at 338°F (170°C) for 30 minutes.*
Allow the cake to cool before unmolding. Dust with confectioners’ sugar. Enjoy warm from the oven or at room temperature.

What is Dulcey 32% blond chocolate?

Dulcey 32% is Valrhona's blond chocolate with rich notes of caramelized milk, toasted biscuit, and buttery shortbread.

Why is this recipe considered high difficulty?

The recipe involves multiple pastry techniques, including caramel making, ganache preparation, dacquoise baking, and layered assembly.

How should the finished travel cake be stored?

Store the cake in an airtight container at room temperature for a short period or refrigerate for longer freshness. Bring to room temperature before serving for the best texture and flavor.